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Wednesday, September 22, 2010

Easy Pastry Shop Apple Tart!

It's also a fair chic flic movie with John Cusack (The movie is called Serendipity, and is one of my wife's favorite movies (but she has yet to sit through the Dirty Dozen, so that could change in the future) and they have a date at Serendipity 3)... But I digress...

Serendipity for me was seeing this recipe on the Lake Lure Cottage blog and realizing I had all the ingredients in my pantry to make this...

Easy Pastry Shop Apple Tart!

Penny's original recipe was for a full size pie. I sliced her recipe in half and made a much smaller tart. After hosting a series of meals for our friends and neighbors (I missed em all, and needed to catch up), I am under orders to not entertain for awhile. So, just Jackie and me means, just a small dessert.

This reminds me of my eating out days. I loved those pie shops that had dozens of choices. My favorite was the Dutch Apple Cream Cheese cake. A nice thick crust, crispy on the outside, sweet and soft on the inside baked cinnamon apples sitting on a bed of sweet cream cheese filling.

Press into the bottom of a well greased baking dish (Penny used a spring form pan), giving it a 1 inch rim.

Bake 15 minutes, or until lightly brown

To make the top and filling (easily done in the 15 minutes the crust cooks):

Beat together the cream cheese, sugar, egg and vanilla until smooth.

Toss the apple slices with cinnamon and sugar (as I sliced the apple, I put them in a bath of lemon juice, to prevent them from browning. So I added a slight citrus flavor)

Assemble and bake:

Spread the cream cheese mixture over the tart shell

Arrange the apple slices in spiral pattern on the top

Bake until apples are golden and tender... about 40 minutes

I garnished with raw slivered almonds after the tart was baked. Penny baked hers with the almonds already added.

And there you go. Mine came out just a bit more caramelized (Jackie laughs at me when I called just a little burnt, caramelized) than Penny's photo showed hers. I cooked by time, and not color. So if you have a wife that won't let you get away with calling something just a tad overcooked caramelized, keep an eye on the oven in the last 10 minutes.

BUT, the tart tasted great. The apples had a slight crunch that worked well with the soft cheesecake center.

10 comments:

Glad you liked it Dave. It looks perfectly caramelized to me. I need to get to the grocery store to get more cream cheese to make this again. We gave half of the first one away to our friends and I am craving it for breakfast.

FBR

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Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!